Roasted salmon with barley and vegetables
Peel and cut potatoes, carrots and turnips into cubes, and have in a saucepan. Add the broth and bring to a boil.
Add the barley and cook for about 20 minutes until everything is tender. Season with salt, pepper and thyme, and scallions.
Season the salmon with salt and pepper and fry in butter on both sides until it is almost cooked through. Serve in deep plates with root vegetables, barley and broth.
Tip: Taste the broth with a little apple cider vinegar or lemon juice.
6 ml stock
2 dl barley
Salt and pepper
2 chopped scallions
4 salmon fillets 170 g for each fillet
Butter for frying